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All Journal Jurnal Sains dan Teknologi Pangan E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Teknologi Pertanian (Agricultural Technology Journal) Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian To Maega: Jurnal Pengabdian Masyarakat Agrica: Journal of Sustainable Dryland Agriculture Journal of Applied Agricultural Science and Technology Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech Maanu : Jurnal Pengabdian Kepada Masyarakat
Tuhumury, Helen C.D.
Department Of Agricultural Product Technology, Faculty Of Agriculture, Pattimura University, Jl. Ir. M. Putuhena Poka Ambon, Maluku, Indonesia 97233
Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Education Social Sciences Other

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Journal : Journal of Applied Agricultural Science and Technology

 1 
Production of Canarium (Canarium indicum L) Butter with Different Sugar Concentrations Helen Cynthia Dewi Tuhumury; Agustina Souripet; Kaleb Jodra Pattiwael
Journal of Applied Agricultural Science and Technology Vol. 7 No. 2 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i2.138

Abstract

Tree nuts and groundnuts nowadays are gaining popularity due to their health benefits. Nut kernels that can be eaten raw or roasted are becoming increasingly popular in healthy diet, including canarium nut. Therefore, it should be used into a variety of food compositions, including butter, to promote a healthy diet and lifestyle. The objective of the research was to determine the exact sugar concentration in the production of canarium nut butter. A completely randomized experimental design with four levels of sugar concentrations i.e. 0%, 20%, 40%, and 60% was applied in this research. Chemical and sensory properties were analysed. Results showed that the sugar concentration of 40% was the exact concentration for producing canarium nut butter. The canarium nut butter at 40% sugar concentration had a moisture content of 17.70%, an ash content of 2.68%, a protein content of 6.19%, a fat content of 32.69%, and a reducing sugar content of 25.31%. Canarium nut butter at 40% sugar was also more liked on taste, texture, and its overall likeness; it was only slightly liked on aroma. This butter was rated as sweet, having a nutty aroma, smooth, and very easy to spread.
The Effects of Margarine Substitution with Peanut Paste on The Characteristics of Sago Cookies Makahity, Henzye; Tuhumury, Helen Cynthia Dewi; Palijama, Syane
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.276

Abstract

The principle of making sago cookies without wheat flour through the substitution of margarine with peanut paste is predicted to boost the nutritional content of cookies and also employ alternative components to replace margarine to develop products that are acceptable to consumers. This study aimed to determine the right concentration of peanut paste to substitute for margarine in the manufacture of sago cookies. This study was designed using a one-factor Complete Randomized Design (CRD), namely the substitution of margarine with peanut paste at five substitution levels of 100:0%, 75%:25%, 50%:50%, 25:75%, and 0%:100% repated twice. Observed variables include moisture content, ash content, protein content, fat content, carbohydrate content, cookie thickness, cookie diameter, cookie spreading ratio, and sensory characteristics. The results showed that the optimal treatment to produce sago cookies, characterized by the highest acceptance across all sensory attributes such as color, taste, aroma, texture, and overall likeness, involves the substitution of margarine with peanut paste at a ratio of 75% to 25%. Cookies subjected to this treatment exhibited specific characteristics, including a moisture content of 3.72%, an ash content of 1.75%, a protein content of 10.05%, a fat content of 17.56%, and a carbohydrate content of 66.93%. Additionally, these cookies possessed a thickness of 0.54 cm, a diameter of 5.30 cm, and a spreading ratio of 10.15. Furthermore, these cookies were characterized by a slightly broken surface, a slightly irregular shape without damage, a texture that crumbles slightly when pressed with fingers, a crispiness when bitten, and easy crumbling in the mouth. They also feature a slight sago flavor and a distinct sago taste. Overall, the 75% margarine to 25% peanut paste substitution ratio yields cookies that encompass a comprehensive profile of desirable sensory qualities.
Characteristics of Gandaria (Bouea macrophylla Griff) Fruit Wine from Primary Fermentation and 14 Days Aging with Different Commercial Yeast Types and Concentrations Moniharapon, Erynola; Tuhumury, Helen Cynthia Dewi; Souripet, Agustina
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.171

Abstract

Gandaria fruit wine, however, is still made using a straightforward fermentation procedure, hence the final product is murky. The correct variables for judging fruit wine quality still require a number of optimization procedures to be carried out. The purpose of this research was, therefore, to compare the primary fermentation and aging effects of different commercial yeast types on the physicochemical properties of gandaria fruit wine. Aging for 14 days caused a significant decrease in the characteristics of gandaria wine produced with different commercial yeast types and concentrations compared to the freshly fermented wine. Total sugar, total acidity, vitamin C, total soluble solids, and turbidity were among the characteristics that decreased. Whereas with aging, the alcohol content and pH values increased. The gandaria wine produced with commercial yeast Pakmaya at a 2.5% concentration was found to be the best due to the alcohol content that complied with the standard for fruit wine and had the clearest resulting wine both for the primary fermentation and the 14-day aging.
Co-Authors Agustina Souripet Agustina Souripet Augustyn, Gelora Helena Baharudin, Rehal B Burnama, Matelda Cynthia G. C. Lopulalan Damayanti, Andini Ega, La Erynola Moniharapon Febby J. Polnaya Gilian Tetelepta Halawane, Malpin Hamza, Wahyuningsih Kaleb Jodra Pattiwael Kubela, Lessy La Ega La Ega Lakalay, Lilian Lopulalan, Cynthia G. C. Mailoa, Meyticorfrida Makahity, Henzye Mardila Rumra Matheos Dahoklory Meitycorfrida Mailoa Meitycorfrida Mailoa Mizel A Y Talakua Moniharapon, E. Moniharapon, Erynola Muhamad A Buatan Natelda Rosaldiah Timisela Nendissa, S J Nendissa, Sandriana Nendissa, Sandriana J. Notanubun, Talia H Nuram Keliobas Palijama, Syane Pardjala, Gaspar Priscillia Picauly Priscillia Picauly Priscillia Picauly, Priscillia Pulu, Siti Rahma Rachel Breemer Rumyaan, Maria Samponu, Maria M F Sandriana J Nendissa Savira Maba Sipahelut, Sophia Grace Sipahelut, Sophie G. Sopacua, Arthur F A Sophia G. Sipahelut Souripet, A. Souripet, Agustina Suat, Rahmawati Syane Palijama Tarigan, Sri Ayu Luvikani Tetelepta, Gilian Tetelepta, Gillian Vita N Lawalata Vita N. Lawalata Warlauw, Michael Wiesje M. Horhoruw Yulinati Porudara